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Rice, rice, baby.
Like Blundstones or weather convos, Torafuku’s Kickass Rice Bowls are iconically Vancouver. The dish first popped up on the menu at chef Steve Kuan’s beloved food truck Le Tigre in 2012 before transitioning to its permanent home at Torafuku on Main St. in 2015. But whether served up streetside or tableside, this umami-packed bowl is a knockout. And it starts with this irresistible rice base: a blend of sake, butter and dashi (a Japanese soup stock). For the full bowl experience, top the rice with your choice of protein.
Serves 5 TO 6
METHOD
Dashi Broth
Hot Tip: Don’t wanna craft dashi from scratch? Source dashi powder instead and add 4 grams to 500 ml of water. Hondashi Bonito Fish Soup Stock, $22.14/100 ml